Apple cheese

Instructions

1. Peel, core and chop the apples, then put them in a large saucepan with the water and lemon juice.
2. Cover and cook over low heat for 25 to 30 minutes, stirring from time to time, until the apples have completely broken down.
3. Pass the compote through a food mill or blend it with a hand blender to get a very smooth purée.
4. Return the purée to the saucepan with the sugar, cinnamon and lemon zest, then cook over medium heat, stirring often.
5. Keep cooking for 1 to 1½ hours, until the mixture thickens, pulls away from the sides and turns an amber colour.
6. Pour the paste into a rectangular tin lined with baking paper, smooth the top and let it cool.
7. Once cold and firmly set, cut it into squares or slices and keep it in the fridge.